Sautéed Broccolini with Leeks

  1. In 8-quart pot, heat extravaGONZO Jalapeno Lime Oil over medium heat.

  2. Add the leak and tsp. pepper, and cook stirring often, until the leek is tender and beginning to brown, 3 to 5 minutes.

  3. Add the broccolini, toss and cook until the tops begin to darken, about 1 minute.

  4. Reduce heat to low, add the garlic and remaining red pepper flakes.

  5. Cover and cook, stirring occasionally, until the stalks are tender, 12 to 13 minutes.

  6. Stir in the butter until melted, season to taste with sea salt and serve.

Tom's Tip

Add some diced red pepper during step 5 for some festive holiday color and a bit of added flavor.

  • 2 Tbsp. extravaGONZO Jalapeno Lime Oil

  • 1 large leek white and light green parts only, very thinly sliced and thoroughly rinsed (about 2 cups)

  • 1 ½ tsp. red pepper flakes

  • 1 lb. broccolini, trimmed and cut into ½ inch pieces, rinsed and left slightly damp

  • 1 Tbsp. finely chopped garlic

  • 1 Tbsp. unsalted butter, softened

  • Kosher Sea Salt

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!